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Croatian Bakalar

BAKALAR. The Christmas meal in Croatia nearly always includes bakalar, a simple stew of dried cod and potatoes!

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Recipe 1

BAKALAR (Codfish)
Soak approximately 5 pounds bakalar in cold water for 2 days, changing water often to remove excess salt from fish and also to soften fish. The last 3 hours of soaking should be done in hot water to shorten cooking time. After soaking time is completed, drain fish and add to 6 quarts boiling water. Cook about 40 minutes; drain fish and put aside, keeping it warm until other ingredients are ready. 8-9 lg. cloves garlic, chopped 6 lg. potatoes, cooked and diced Salt and pepper Onion Chopped fresh parsley (for garnish)
Heat oil with chopped garlic until garlic turns brown. Remove garlic with slotted spoon and discard. Keeping oil on heat, add bakalar, stirring constantly to prevent sticking. Add seasonings and potatoes; continue cooking about 25 minutes, stirring constantly. Let stand 1/2 hour before serving to blend all flavors well.

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Recipe 2

1 medium size bakalar (dried cod)
1 lb of potatoes, peeled and thickly sliced
4 cloves of garlic, chopped
1 tablespoon of chopped parsley
1 cup of virgin olive oil
Salt and freshly ground black pepper

Soak the bakalar in cold water for 48 hours, changing the water every eight hours. Peel the skin off and flake the fish. Remove the bones and the brown gut section.
Cook the bakalar in water in a large pot for 2-3 hours over a medium heat. Cook potatoes separately. Drain both well. Place both into a large bowl and add parsley, salt, pepper, oil and garlic and mix until the dish is almost a paste containing lumps of potato

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